Yield: 1 servings
|19 ounces||Can peaches; (or apricots)|
|⅓ cup||Peach brandy; (or liqueur,but some tend to be bitter, eg.Peach Schnapps), substitute apricot liqueur for canned apricots, up to 1/2|
|⅛ teaspoon||Almond extract; (optional)|
|1 cup||Whipping cream; (parve if desired)|
source: The Pleasures of Your Processor Norene Gilletz ~Drain peaches reserving ½ C. juice. Measure 2C. drained peaches.
~In food processor, process peaches with reserved peach juice, sugar, brandy & extract. Puree till smooth.
~Meanwhile, whip cream with electric mixer till stiff.
~Add whipped cream to peach puree. Blend with 3 or 4 on/off turns.
~Pour mixture into 1 qt. mold (Tupperware is ideal). Freeze till firm.
~Unmold by placing mold in hot water for @ 10 seconds, shake to loosen.
Freeze till @ 15 mins before serving time. Let stand to soften slightly.
~May garnish with mint leaves
yield: 8 servings
Posted to JEWISH-FOOD digest by steve/viv <steveviv@...> on Feb 05, 1999, converted by MM_Buster v2.0l.